Keto Instant Pot Sweet Egg Custard
I’ve been making savory Chinese egg custard in my instant pot for the past few weeks and realized I could turn the recipe into a sweet recipe with some adjustments.
It’s super easy to make and takes less than 30 minutes.
Ingredients: 2 large eggs Almond milk (I think coconut milk would be even better) 4 tsp swerve 1/4 tsp. Vanilla
Optional toppings: Whipped cream Pecans Blueberries/strawberries
Crack 2 large eggs into a measuring cup Fill measuring cup to 320ml with almond milk Add in swerve and vanilla Whisk until completely combined Pour into ramekin or other heatproof container Wrap top of ramekin in tinfoil (will dry out of you skip this step) Place trivet in instant pot Pour one cup of water into instant pot Place ramekin(s) on trivet Set to low pressure for 6 minutes Allow natural release Remove ramekins and enjoy this delicious, jiggly custard!
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from Keto Recipes - Low Carb Recipes for Ketogenic Diets http://bit.ly/2EyGB4w
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